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For Trixxee - Mare749 - 04-20-2014
This works best with meat that is "lightly" smoked. That's how we prefer it. We found that a little goes a long way.
Pork and Pappardelle Pasta
Salt and freshly ground black pepper
3 Tbs olive oil, plus more for drizzling
2 cloves garlic, chopped
1 white onion, finely chopped
2 tsp tomato paste
1 tsp crushed red chile flakes
2 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder
1 lb dried pappardelle pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Red chile flakes, for garnish
1. Bring a large pot of salted water to a boil.
2. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
3. When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
4. Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
Source: Recipe courtesy Aaron McCargo Jr.
Maryann's notes: Hold a cup of pasta water for thinning if you need it.
Re: For Trixxee - Trixxee - 04-20-2014
Thank you so much Maryann. It sounds delicious!
Re: For Trixxee - cjs - 04-20-2014
yes, it does.
Re: For Trixxee - Trixxee - 04-20-2014
Here's a picture of it, which makes it even more enticing. A few people have added a little bit of cream to the sauce (sounds good to me).
http://www.foodnetwork.com/recipes/aaron-mccargo-jr/pork-and-pappardelle-pasta-recipe.html
Re: For Trixxee - Gourmet_Mom - 04-20-2014
That does sound good!
Re: For Trixxee - Lorraine - 04-20-2014
Thanks, Maryann, it wounds like a dish we would love.